To make the snails tasty, the fishy smell must first be removed.
Su Yunjin found a pair of scissors and cut open the tails of the snails one by one. She then poured oil and wine into the basin and washed them again, which made the snails cleaner and easier to rid of the fishy smell inside.
After completing these tasks, Su Yunjin began to wash the wok, pour oil, and stir-fry the snails.
She dumped the minced garlic into the wok, along with slices of ginger and dried chili peppers, frying them together to bring out a fragrant aroma. Since Su Yunjin was making garlic-flavored snails, she definitely needed to add more chopped garlic.
As a result, Su Yunjin cut a lot of garlic. Smelling the fragrance of garlic from the wok, Su Yunjin then poured the prepared snails into the wok to start stir-frying.
